Mediterranean Grilled Sea Bream with Lemon and Olive Oil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Zesty sea bream grilled to perfection and drizzled with a tangy lemon-olive oil sauce, served with roasted vegetables. This mediterranean-inspired seafood ready in about 35 minutes pairs sea bream fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) sea bream fillets
• 3 tbsp olive oil
• 1 (squeezed) lemon
• 2 cloves (minced) garlic
• 1/4 cup (chopped) fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup (halved) cherry tomatoes
• 1 (sliced) zucchini
• 1/2 (sliced) red onion
• 2 tbsp olive oil for roasting

Instructions

1. Step 1: Preheat a gas or charcoal grill to 400°F (200°C), allowing 10-15 minutes for the grill grates to heat evenly. Use an instant-read thermometer to confirm the grates are hot before cooking.
2. Step 2: In a medium non-reactive bowl, combine 3 tbsp olive oil, 2 tbsp freshly squeezed lemon juice, 2 minced garlic cloves, 1/4 cup chopped parsley, 1 tsp salt, and 1/2 tsp black pepper. Stir until the mixture is well combined and glossy.
3. Step 3: Place the 4 sea bream fillets in a single layer on a rimmed baking sheet or large plate. Use a pastry brush to evenly coat both sides of the fillets with the marinade, ensuring full coverage. Let sit at room temperature for 10 minutes, uncovered, to allow the flavors to penetrate the fish. Tip: Avoid marinating longer than 10 minutes—acid from the lemon can toughen the fish texture.
4. Step 4: In a large bowl, toss 1 cup halved cherry tomatoes, 1 sliced zucchini, and 1/2 sliced red onion with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until the vegetables are evenly coated. Spread the mixture on a second baking sheet or tray.
5. Step 5: Place the marinated sea bream fillets on the preheated grill, skin-side down if the fillets have skin. Cook for 6-8 minutes without flipping, until the undersides are golden brown and the fish releases easily from the grates. Tip: Use tongs to gently lift the fillets and check for doneness—avoid sliding a spatula under them to prevent breaking.
6. Step 6: Flip the fillets and add the vegetable mixture to the grill. Cook for 6-8 minutes total, flipping the vegetables halfway through, until the fish is opaque and flaky (test with a fork) and the vegetables are charred in spots and tender.
7. Step 7: Transfer the fish and vegetables to a serving platter. Squeeze additional lemon juice over the top just before serving, then garnish with extra parsley. Serve immediately while hot, with a side of crusty bread or lemon wedges for extra brightness.